If you’re in search of a delightful treat that feels both elegant and comforting, look no further than this Classic Madeleines with Lemon and Honey Recipe. These tiny buttery cakes, with their delicate hump and soft, spongy crumb, carry a lovely hint of lemon zest and just the right amount of honey sweetness. Whether you’re enjoying them with a cup of tea or surprising your guests, these madeleines bring a touch of French sophistication infused with bright, sunny flavors. Trust me, once you bake this Classic Madeleines with Lemon and Honey Recipe, it will become one of your favorite go-to desserts for sharing warmth and joy in every bite.
Ingredients You’ll Need
This Classic Madeleines with Lemon and Honey Recipe calls for simple yet essential ingredients that each play a crucial role in creating the perfect texture and flavor. From the tender crumb to the subtle citrus aroma, every element contributes to that unforgettable madeleine experience.
- 3/4 cup + 1 tbsp plain flour (all-purpose flour): The base of your madeleines giving them structure and lightness.
- 1 1/4 tsp baking powder: A gentle rise to create the iconic hump with a tender crumb.
- 3 large eggs (room temperature): Helps with volume and moisture for a soft texture.
- 2/3 cup caster sugar (superfine sugar): Dissolves quickly ensuring a silky, sweet batter.
- 1 tsp salt: Balances sweetness and enhances overall flavor.
- 1 tbsp vegetable oil (or neutral oil): Adds moisture and keeps the crumb tender.
- 3 tbsp full-fat milk (low-fat okay too): Softens the batter and adds richness.
- 2 tsp honey (or maple syrup): Infuses subtle sweetness with depth that compliments lemon beautifully.
- 2 tsp vanilla extract: Adds warmth and enhances all the other flavors.
- 2 tsp lemon zest: Bursts of citrus that brighten every bite.
- 135g (9.5 tbsp) unsalted butter (melted, warm): Buttery richness that’s essential to achieve that melt-in-your-mouth feel.
- Canola oil spray (or other neutral oil): For greasing your madeleine molds ensuring they release perfectly.
- Icing sugar/powdered sugar (optional, for dusting): A pretty finishing touch to add a hint of sweetness and charm.
How to Make Classic Madeleines with Lemon and Honey Recipe
Step 1: Sift the Flour and Baking Powder
Start by sifting the plain flour and baking powder together into a bowl. This ensures your dry ingredients are well combined and free of lumps, which helps your madeleines bake evenly with a delicate crumb.
Step 2: Whisk Eggs and Sugar
In another bowl, vigorously whisk the eggs and caster sugar for about 2 minutes until the mixture turns pale and foamy. This aeration step is key – it gives your madeleines that lovely lift and light texture.
Step 3: Gently Fold in the Flour Mixture
Add the sifted flour in three parts to the egg mixture, whisking gently between additions. Take care not to overmix here; you want everything just incorporated to keep the batter light.
Step 4: Add the Flavorful Liquids
Now, stir in the salt, vegetable oil, milk, honey, vanilla extract, and lemon zest. Each of these ingredients layers in moisture, sweetness, and those bright lemon notes which make this recipe truly unforgettable.
Step 5: Incorporate the Melted Butter
Pour in the warm melted butter and fold it in carefully with a rubber spatula. Your batter will be fairly thin but should leave a faint ribbon briefly on the surface when you lift the spatula—a good sign of the perfect texture.
Step 6: Refrigerate the Batter
Cover the bowl with plastic wrap, pressing it to touch the surface of the batter to prevent a skin from forming. Then, let it chill in the refrigerator overnight—at least 6 hours. This step is crucial because it helps the flavors deepen and allows the batter to rest, which develops that classic madeleine hump during baking.
Step 7: Bake to Perfection
Preheat your oven to 190°C (375°F) and generously spray your madeleine molds with canola oil. Spoon the chilled batter into the molds, filling each about three-quarters full. Bake for 10 minutes or until edges are golden and the signature hump has risen beautifully. Once baked, remove the madeleines immediately and let them cool slightly before gently releasing them from the molds.
How to Serve Classic Madeleines with Lemon and Honey Recipe
Garnishes
A light dusting of icing sugar is classic and elegant, enhancing the gentle sweetness without overwhelming the flavors. You can also add a few tiny lemon zest curls on top for extra visual appeal and a burst of fresh aroma.
Side Dishes
These madeleines pair wonderfully with a cup of Earl Grey or chamomile tea, their subtle citrus notes mirroring the lemon in the cake. For a more indulgent touch, serve alongside fresh berries or a dollop of whipped cream for contrast in texture and flavor.
Creative Ways to Present
Arrange your madeleines in a pretty tiered stand for brunch or afternoon tea, or nestle them in colorful cupcake liners for a charming festive touch. They also make fantastic gifts; place them in a decorative box tied with a ribbon, and you’ll have a thoughtful homemade treat that friends won’t stop raving about.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and trust me you might not), store them in an airtight container at room temperature. They stay fresh and tender for up to 2 days. Avoid the fridge because it can dry them out.
Freezing
You can freeze madeleines by wrapping them individually in plastic wrap, then placing them in a sealed freezer bag. Freeze for up to one month. When you want to enjoy, thaw at room temperature—still delightfully fresh and delicious.
Reheating
To enjoy madeleines warm, pop them in a preheated oven at 150°C (300°F) for about 5 minutes. This brings back their fresh-baked aroma and softens the crumb perfectly without drying.
FAQs
Can I use granulated sugar instead of caster sugar in this Classic Madeleines with Lemon and Honey Recipe?
Yes, granulated sugar works fine though caster sugar dissolves more quickly, giving that silky texture. If using granulated, just whisk a bit longer to help it incorporate well.
Why is it important to refrigerate the batter overnight?
Chilling allows the batter to rest and the flour to hydrate fully, which develops the madeleine’s characteristic hump and tender crumb. It also improves flavor concentration, making each bite more delicious.
Can I substitute lemon zest with orange zest?
Absolutely! Orange zest will provide a sweeter, less tangy citrus flavor that complements the honey beautifully. It’s a lovely variation to try.
What kind of pan should I use for baking madeleines?
A madeleine pan with shell-shaped molds is ideal for that iconic look and even baking. Lightly oiling the pan helps the cakes release easily and keeps their shape crisp.
Are madeleines best eaten fresh?
They’re definitely tastiest fresh out of the oven or within a day. However, with the right storage and gentle reheating, they still taste wonderful for a couple of days.
Final Thoughts
Now that you have this Classic Madeleines with Lemon and Honey Recipe under your belt, you’re ready to impress with a truly charming and delicious baked treat. There’s something magical about the delicate texture combined with zesty lemon and subtle honey that makes every bite feel special. Whether for a quiet afternoon indulgence or a gathering with loved ones, these madeleines bring joy in the simplest, most elegant way. So go on, give this recipe a try and savor every golden moment!
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Classic Madeleines with Lemon and Honey Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: overnight (minimum 6 hours refrigeration + 25 minutes active prep and bake)
- Yield: 24 madeleines
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Classic French Madeleines are delicate, buttery, shell-shaped sponge cakes with a hint of lemon and vanilla. Perfectly crisp on the outside and soft on the inside, these little cakes are ideal for tea time or dessert. This recipe involves preparing a light batter that is refrigerated overnight for the best texture, then baked quickly until golden.
Ingredients
Dry Ingredients
- 3/4 cup + 1 tbsp plain flour (all purpose flour)
- 1 1/4 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 3 large eggs, at room temperature
- 2/3 cup caster sugar (superfine sugar) (ordinary/granulated sugar ok too)
- 1 tbsp vegetable oil (or other neutral oil)
- 3 tbsp milk, full fat (low fat ok too)
- 2 tsp honey (or maple syrup)
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 135g / 9.5 tbsp unsalted butter, melted, warm (not hot)
For baking
- Canola oil spray (or other neutral oil)
- Icing sugar / powdered sugar (optional, for dusting)
Instructions
- Sift flour: Sift the plain flour and baking powder into a bowl to combine and aerate the dry ingredients.
- Whisk eggs and sugar: Using a handheld beater or whisk, vigorously beat the eggs and caster sugar for about 2 minutes until the mixture is pale in color and foamy, indicating that air has been incorporated.
- Mix flour in parts: Gradually add the sifted flour mixture in three additions, folding it gently into the egg mixture each time to avoid deflating the batter.
- Add other wet ingredients: Stir in the salt, vegetable oil, milk, honey, vanilla extract, and lemon zest until the mixture is well combined.
- Add melted butter: Gently fold in the warm melted butter with a rubber spatula until just combined; the batter will be fairly thin but should leave a faint ribbon for a moment when drizzled on the surface.
- Cover and refrigerate: Cover the bowl tightly with plastic wrap, ensuring the wrap touches the batter surface to prevent a skin from forming. Refrigerate the batter for a minimum of 6 hours or overnight to help it develop flavor and texture.
- Prepare baking molds and bake: Preheat your oven to 190°C (375°F). Lightly spray madeleine molds with canola or neutral oil spray. Spoon the chilled batter into the molds, filling each about 3/4 full. Bake for 9-11 minutes or until the edges are golden and the centers spring back when touched.
- Cool and serve: Remove the madeleines from the oven and immediately unmold them onto a wire rack to cool slightly. Dust with icing sugar if desired before serving.
Notes
- For best results, use eggs at room temperature to help the batter emulsify properly.
- Refrigerating the batter overnight is key to achieving the signature hump and texture of madeleines.
- If you don’t have a madeleine pan, you can use mini muffin tins but the shape won’t be the traditional shell.
- The batter should be thin but well mixed; avoid overmixing to keep cakes tender.
- Dust with powdered sugar before serving for an elegant touch.
